Coconut Rice with Mangoes and Pistachios
- ½ cup chopped roasted, salted pistachios
- 1 1/3 cups chicken broth
- 1 teaspoon salt
- 1 cup diced mango
- 2 cups jasmine or basmati rice
- 1 (14-ounce) can coconut milk
Bring first 3 ingredients to a boil in a large saucepan. Stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Toss gently with remaining ingredients.